Mary Berry Thai Green Chicken Noodle Soup
Mary Berry's invigorating chicken noodle soup, inspired by Thai flavours, serves as an excellent remedy for a cold. The rich broth is infused with a delightful blend of chilli, coriander, fish sauce, and lime, complemented by the essence of Thai green curry paste. A complete meal in itself, this comforting soup is brimming with enticing aromas. Additionally, it's a practical choice for utilizing any leftover cooked chicken from a roast, and you have the option to use thighs instead of breasts if that's your preference.
Ingredients
- 2 litres 3½ pints good chicken stock
- 250 grams 9 ounces skinless boneless chicken breasts
- 2 large banana shallots thinly sliced
- 2 garlic cloves finely grated
- 1 tablespoon fresh root ginger finely grated
- ½ red chilli deseeded and finely chopped
- 1 –2 tablespoons Thai green curry paste
- 2 teaspoons fish sauce
- 1 teaspoon light muscovado sugar
- 115 grams 4 ounces button mushrooms, sliced
- 2 small pak choi sliced into large pieces
- ½ bunch of coriander leaves chopped
- juice of 1 lime
- 2 nests 100 grams 3½ ounces fine egg noodles
Instructions
- Boil the chicken. In a sizable saucepan, combine the chicken breasts and stock. Bring it to a boil, then lower the heat and gently simmer for approximately 15 minutes until the chicken is fully cooked. Use a slotted spoon to remove the chicken, chop it into pieces, and set aside.
- Add the veggies. Into the poaching stock, add shallots, garlic, ginger, chilli, curry paste, fish sauce, sugar, and mushrooms. Simmer over medium heat for 5 minutes. Add pak choi, coriander, and the cooked chicken to the pan, and simmer for an additional 3 minutes.
- Add seasoning. Stir in lime juice and season to taste with salt and freshly ground black pepper.
- Cook the noodles. Just before serving, cook the noodle nests in a pot of boiling water following the packet instructions.
- Serve. Drain and distribute the noodles among 6 soup bowls. Pour the hot soup over the noodles to serve.
Notes
Mary’s Tips: The soup base can be prepared up to 8 hours in advance; add the noodles just before serving. This dish is not suitable for freezing.